Bali Kenus Yellow Curry Seafood Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
• STEP 2.Add 1 chopped onion, 2 cloves of minced garlic, and 1 tablespoon of grated ginger to the pot.
• STEP 3.Cook until the onion is translucent and the garlic is fragrant.
• STEP 4.Add 2 tablespoons of yellow curry paste and cook for another minute.
• STEP 5.Add 4 cups of vegetable broth, 1 can of coconut milk, and 1 tablespoon of fish sauce to the pot.
• STEP 6.Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
• STEP 7.Add 1 pound of mixed seafood (such as shrimp, squid, and mussels) to the pot and cook until the seafood is cooked through.
• STEP 8.Stir in 1 tablespoon of lime juice and season with salt and pepper to taste.
• STEP 9.Serve the soup hot, garnished with fresh cilantro and lime wedges.

Cooking Tips

• You can adjust the spiciness by adding more or less curry paste.
• Feel free to add other vegetables, such as bell peppers or carrots, to the soup.
• Serve the soup with steamed rice or crusty bread for a complete meal.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Garnish with fresh cilantro and lime wedges for an extra burst of flavor.